Easy Pickled Red Onion

For a girl who used to painstakingly pick every tiny piece of onion out of her parent’s bolognese, it’s a small wonder that these easy pickled red onions are now one of my favorite things.

Maybe it’s because they are sweet. Sure, sugar is optional when making these babies. But not really. Not to me. 

I don’t pour in an unreasonable amount or anything, just enough to balance out the bright, bursting tanginess that is a tart red onion. Those traits just come with the territory of being an onion.

And while I love red onion as it is on a salad or sandwich, I would never say no to an upgrade of it pickled.

What Is Pickled Red Onion?

Pickled red onion is sliced up red onion mixed in a water and vinegar solution with salt and sugar. After a quick boil of all the ingredients, everything simply needs to be cooled, jarred, then stored for up to one month in the fridge. 

Pickled Red Onion Ingredients

Red onion, vinegar and sugar. Oh, and a little salt and water. Yes, it’s really that simple. 

How To Pickle Red Onion

Pickling red onion is easier than you think. Really, it is.

First, slice your onion (with the grain) into thin rings. Of course, you can slice them manually, but since I discovered my food processor does the job in less than a full second, I’m never looking back:

Next: add the onion to a pot with water, vinegar, sugar and salt. The amounts of each ingredient will depend on how much pickled red onion you’re making.

Disclaimer: I make a LOT. Feel free to halve or third my recipe. (But seriously, why would you?)

Bring the mix to a boil over high heat. Once boiling, turn the heat off right away and move to a different stovetop burner (not a hot one). 

Let everything sit for about 20 minutes, then feel free to transfer to a jar. I use one giant jar, but several smaller jars work, too. Use whatever you have—as long as it’s glass and has a lid.

When it’s completely reached room temperature, store your pickled red onion in the fridge. They will be good for about a month. Not that they will last that long!

If you want to eat them right away (once they’re cooled), go ahead. Otherwise, eat once they’ve cooled further in the fridge.

Note: the serving size will vary greatly depending on how much you slather all over every meal… or not.

I enjoy this pickled red onion on just about any kind of sandwich, appetizer board (ahem, cheese—if you eat it), or on veggies and buddha bowls like the one below.